If you need a more accessible version of this website, click this button on the right. Switch to Accessible Site

WARNING

You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]
430 79th Street Brooklyn, NY 11209
718-748-6644
m

Traditional Greek Recipe: Dry Beans in the oven “plaki”

Ingredients (Serves 6)

1-400 g pack dry beans Gigantes-Elefantes Arosis (available at Greek Specialty Stores)

4 medium-sized onions (ideally Vidalia) - 2 chopped and 2 sliced into rings

1 cup of olive oil

2 cups of fresh chopped tomatoes + 1 can of diced or crushed tomatoes

3 cups chopped celery

Pepper

Salt

Parsley (ideally fresh)

Cilantro and/or marjoram (optional)

Preparation

Preheat oven to 400 degrees F.

Place the dry beans in a big bowl and add plenty of water to cover them; allowing enough room and water for them to absorb the water and expand.  Let them soak for about 10-12 hours.  After soaking, remove all the floating beans.  Drain and rinse well with water; set aside. 

Boil the beans in a pot with lots of water, until the beans are really soft.  Meanwhile, stew the chopped onions in 1/3 cup of oil; add the tomatoes, celery, salt, pepper, parsley and a little water from the cooked beans.  Bring the sauce to the boil, and reduce to a simmer for 6 minutes.  Place the cooked and drained beans in a baking pan, pour the sauce on the beans, top with the onion rings and pour the remaining 2/3 cup of oil on top.  Put it in the preheated oven for about 40 minutes. 

When cooked, let cool for 15 minutes before serving. 

TASTE WITH: Olives, smoked or salted fish, various pickles, feta cheese

TO BE SERVED: As a main dish or starter “mezes”

Great source of protein & fiber! 

Community Content